Ingredients:
- Juice of 1 navel orange
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 1/2 Tbs. chili oil
- 2 Tbs. peeled and chopped fresh ginger
- 4 small, dried red chilies, lightly crushed
- 3 garlic cloves, sliced
Directions:
In a small bowl, stir together the orange juice, vinegar, soy sauce, chili oil, ginger, chilies and garlic. Coat the food and marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours. Makes enough for 2 1/2 to 3 lb. of meat.
Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).
Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).
Rated 5 out of
5
by
smakeats from
Amazing Recipe
I have a food blog, "smakeats," and am always looking for great recipes to try out. I love Williams-Sonoma, their products, their recipes, so I was fairly confident that this would be an excellent choice. To be quite honest, I am not sure how this recipe does not have any other reviews! Take my word for it - this is a winner!
Date published: 2012-10-22